Chicken Burrito

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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 728kcal

Ingredients

Chicken Burrito

  • 8 oz Chicken breast boneless skinless diced
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Onion sliced
  • 1 cup Bell peppers sliced
  • 2 large Flour tortillas
  • ½ cup Tomatoes diced
  • ½ cup Cheddar cheese shredded
  • 2 TBSP Sour cream (optional)

Elote

  • 2 ears Corn on the cob husked
  • 1 TBSP Mayonnaise
  • 2 TBSP Sour cream
  • ½ Lime quartered
  • ¼ cup Cotija cheese freshly grated or queso fresco
  • Chili powder to taste
  • 2 TBSP Fresh cilantro chopped

Chips and Salsa

  • 1 Tomato diced
  • 2 TBSP Red bell pepper diced
  • 2 TBSP Red onion diced
  • 1 TBSP Fresh cilantro
  • 1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
  • ½ tsp Lime juice
  • 2 oz Tortilla chips
  • Salt to taste
  • Black pepper to taste

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Water
  • 4 oz Orange juice
  • ¼ cup Lime juice as needed to taste
  • 2 wedges Lime for garnish (optional)
  • Ice cubes optional
US Customary - Metric

Instructions

  • Preheat a grill on medium heat.
  • Season the chicken with chili powder, cumin, garlic powder, salt, and pepper.
  • In a skillet, heat the olive oil over medium heat. Sauté the onions and bell peppers until softened.
  • Add the chicken and cook until browned and cooked through to an internal temperature of 165°F (74°C). Set aside.
  • Grill the corn until nicely charred and tender on all sides.
  • Mix the mayonnaise and sour cream together, then spread a thin layer all around the corn. Add a squeeze of lime over top.
  • Make the salsa: Add the tomato, red bell pepper, red onion, cilantro, jalapeño pepper, and lime juice to a blender. Pulse until chopped well. Season with salt and pepper. Set aside.
  • Assemble the burritos: In the center of each tortilla, add the chicken mixture, tomatoes, and shredded cheddar cheese.
  • Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients to taste. Serve over ice if desired.
  • Sprinkle the grilled corn generously with cotija cheese, then sprinkle with chili powder and chopped cilantro.
  • Serve the chicken burrito with sour cream optional, elote, chips and salsa, and margarita mocktail.

Nutrition

Calories: 728kcal | Carbohydrates: 65g | Protein: 36g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 1752mg | Potassium: 1317mg | Fiber: 8g | Sugar: 27g | Vitamin A: 4546IU | Vitamin C: 185mg | Calcium: 434mg | Iron: 3mg

Chicken Burrito

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 728 kcal

Ingredients
 
 

Chicken Burrito

  • 8 oz Chicken breast boneless skinless diced
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Onion sliced
  • 1 cup Bell peppers sliced
  • 2 large Flour tortillas
  • ½ cup Tomatoes diced
  • ½ cup Cheddar cheese shredded
  • 2 TBSP Sour cream (optional)

Elote

  • 2 ears Corn on the cob husked
  • 1 TBSP Mayonnaise
  • 2 TBSP Sour cream
  • ½ Lime quartered
  • ¼ cup Cotija cheese freshly grated or queso fresco
  • Chili powder to taste
  • 2 TBSP Fresh cilantro chopped

Chips and Salsa

  • 1 Tomato diced
  • 2 TBSP Red bell pepper diced
  • 2 TBSP Red onion diced
  • 1 TBSP Fresh cilantro
  • 1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
  • ½ tsp Lime juice
  • 2 oz Tortilla chips
  • Salt to taste
  • Black pepper to taste

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Water
  • 4 oz Orange juice
  • ¼ cup Lime juice as needed to taste
  • 2 wedges Lime for garnish (optional)
  • Ice cubes optional

Instructions
 

  • Preheat a grill on medium heat.
  • Season the chicken with chili powder, cumin, garlic powder, salt, and pepper.
  • In a skillet, heat the olive oil over medium heat. Sauté the onions and bell peppers until softened.
  • Add the chicken and cook until browned and cooked through to an internal temperature of 165°F (74°C). Set aside.
  • Grill the corn until nicely charred and tender on all sides.
  • Mix the mayonnaise and sour cream together, then spread a thin layer all around the corn. Add a squeeze of lime over top.
  • Make the salsa: Add the tomato, red bell pepper, red onion, cilantro, jalapeño pepper, and lime juice to a blender. Pulse until chopped well. Season with salt and pepper. Set aside.
  • Assemble the burritos: In the center of each tortilla, add the chicken mixture, tomatoes, and shredded cheddar cheese.
  • Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients to taste. Serve over ice if desired.
  • Sprinkle the grilled corn generously with cotija cheese, then sprinkle with chili powder and chopped cilantro.
  • Serve the chicken burrito with sour cream optional, elote, chips and salsa, and margarita mocktail.

Nutrition

Calories: 728kcalCarbohydrates: 65gProtein: 36gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 120mgSodium: 1752mgPotassium: 1317mgFiber: 8gSugar: 27gVitamin A: 4546IUVitamin C: 185mgCalcium: 434mgIron: 3mg
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